Category: Salads

Orange Kale Salad

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Hi guys;) For lunch today I made a delicious Orange Kale salad. I feel like salads really get a really bad rep, because most of them aren’t very exciting. When I first started eating healthy, all I made was salads, and they were really boring and not very tasty. This kale salad, though, is what a salad should be: fresh, light and delicious!

I know that I’ve posted a lot of recipes this month, and that’s mainly because I’m in a book drought right now and I don’t know what to read next. I’m re-reading the Divergent series. If anyone has any book recommendations for me, please let me know! Anyways, here’s the recipe for my Orange Kale Salad.

Orange Kale Salad

Serves: 2 people as a main and 4 people as a side

Total Time: 15 minutes

Ingredients:

  • 3 cups chopped kale
  • 1 Orange, cut into small chunks
  • 1 Carrot; use a vegetable peeler to create carrot ribbons
  • 1 cup cooked quinoa
  • 1 can of white beans, drained and rinsed

For the dressing:

  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 1 tsp dijon mustard
  • 1 tsp maple syrup
  • Salt and pepper to taste

 

Directions:

  1. Toss all of the salad ingredients in a bowl.
  2. In a smaller bowl, whisk the dressing ingredients together.
  3. Add the dressing to the salad and mix well.
  4. Enjoy!

Hope you like this quick and delicious salad! Keep your eyes open for my April Bullet Journal Set- Up coming later this week!

Yours Truly,

MyDayIsBooked;))

Balsamic Roasted Veggie and Quinoa Salad

5 Comments

‘Sup people! One of my favourite things to do is come up with new recipes; I just love being creative and experimenting with different ingredients. Today my experiments paid off, because this salad turned out great! Chickpeas, sweet potato and cauliflower are the main components, with a few fresh cucumbers in there as well. I’m usually not a huge fan of balsamic vinegar, but together with rosemary, quinoa and roasted veggies, it’s waaaay better. Plus, there’s no greens in this salad, which is a nice change! I kept my salad vegetarian, but you could totally add some grilled chicken on top to make it a heartier meal. Here’s the recipe for my Balsamic Roasted Veggie and Quinoa Salad:

Ingredients:

Makes 4 servings

For the Roasted Veggies:

  • 1 sweet potato, peeled and cubed
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup cauliflower florets, washed
  • 1 tbsp avocado or olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • A bit of pepper
  • 1/2 tbsp rosemary leaves

For the Quinoa:

  • 1 cup quinoa, cooked
  • 1 cup cucumber, diced
  • 2 sprigs of green onion, chopped

For the Vinaigrette:

  • 1/4 cup avocado or olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp Salt

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Mix all of the roasted veggie ingredients in a large bowl, until the veggies are covered in oil and vinegar.
  3. Spread out the veggies on a sheet pan covered with parchment and bake for about 25-30 minutes, until the sweet potatoes are soft.
  4. While the veggies are baking, cook the quinoa and cut up the onion and cucumber. Mix it all in the bowl the you want to serve the salad in.
  5. Prepare the vinaigrette, mixing the oil and vinegar until combined.
  6. Once the veggies are ready, mix them in with the quinoa mixture. Pour in the vinaigrette and toss the salad.
  7. Enjoy!!

 

I hope that you like this quick recipe. the sweet potato and balsamic work really well together, and the fresh cucumber sort of brightens everything up. Thanks for checking out this post, and stay tuned for a crafty tutorial coming soon!!

Yours Truly, MyDayIsBooked;))

Roasted Chickpea Salad

2 Comments

Hey guys! I’m super sorry that I haven’t posted in awhile. I hope that this recipe makes up for it! I was kind of experimenting with different ideas until I came out with the final product. In the end, though, it turned out really good! Here’s the recipe.

Ingredients:

For the Chickpeas: (3 servings)

  • 1 can (19 oz) of chickpeas
  • 2 teaspoons olive or avocado oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

For the Salad: (1serving)

  • 1 small tomato
  • 2 cups spring mix
  • 1 sprig of chives
  • 1/2 a bell pepper
  • 1/2 a cucumber

For the Dressing: (1 serving)

  • 1 1/2 tablespoons Greek Yogurt
  • 1 teaspoon parsley
  • 1 teaspoon Apple cider vinegar
  • 1 1/2 tablespoons lemon juice

Directions:

  1. Preheat your oven to 425 degrees Fahrenheit. Drain and rinse the chickpeas, then put into a bowl and pat dry with a paper towel. Add the oil, salt, pepper and garlic and onion powder and stir to combine.
  2. Dump the peas onto a greased baking sheet and bake for 15-20 minutes, until they’re crunchy.
  3. Chop the tomato, cucumber, chives and peppers and place into a bowl with the spring mix.
  4. Mix all of the dressing ingredients together in a bowl.
  5. Finally, put some chickpeas in top of the salad and top it off with the dressing.

I hope you enjoy this salad! The chickpeas can also be enjoyed alone for a healthy snack. See you Wednesday!;)

Yours Truly, MyDayIsBooked

Quinoa Salad

2 Comments

This Quinoa Salad is great for school lunches if you make it the night before! It’s bright, flavourful,  and bursting with veggies. For protein, you can add in any kind of meat that you want! best of all, it’s super easy. So, before you start drooling all over your screen, let me get into the recipe.;))

Ingredients:

  • 1/4 cup quinoa
  • 1/2 cup diced cucumber
  • 1/2 cup diced peppers
  • 1 sprig of green onion
  • 1 teaspoon dill
  • 1 teaspoon parsley
  • 1 teaspoon cilantro
  • The juice of 1/2 a lemon
  • Protein of your choice

 

Directions:

Follow the cooking instructions on the package of your quinoa. Once you’re done, it should look something like this:

IMG_8272

Looks super appetizing, right? Don’t worry, once you add all of the veggies and herbs, it looks way better. While the quinoa is cooling down, dice your pepper, cucumber and green onion into mid-sized pieces and cut your lemon in half, like this:

IMG_8270

Now take your quinoa and add the cilantro, dill, and parsley to it, followed by the veggies. Finally, squeeze the lemon juice into the salad. Store this in a container in the fridge and enjoy it for lunch the next day!

IMG_8274

As for protein, you can really add anything you want. I usually put hemp seeds in mine, but chicken would go great as well.

I hope that you like this recipe! Make sure that you let me know what you think of it in the comments section! See you tomorrow for Day 10 of 12 Days of Awesome Ways to Be Healthier.;))

Yours Truly, MyDayIsBooked